TY  JOUR
TI  THE DEVELOPMENT OF NATIONAL BAKERY PRODUCTS WITH OATMEAL AND HERBAL ADDITIVES
KW  bakery products
KW  focaccia
KW  vegetable raw ma-terials
KW  nutrition value
JO  Bulletin of KSAU
AU  Starovoytova, Y.Y.
AU  Chugunova, O.V.
AU  Shkolnikova, M.N.
AU  Strupan, E.A.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University